Best Danish Meatball Burgers With Pickled Red Cabbage Recipes

DANISH RED CABBAGE

Danish Red Cabbage image

Danish side dish served hot with meatballs (frikadeller), pork chops, pork roast, duck. Particularly popular around Christmas.

Provided by nkkseattle

Categories Side Dish Vegetables

Time 1h20m

Yield 6

Number Of Ingredients 6

Ingredients

1 (2 pound) red cabbage
2 tablespoons butter
¼ cup distilled white vinegar
1 cup cranberry juice
2 tablespoons sugar, or more to taste
salt to taste

Steps:

Remove the outer set of leaves of cabbage and discard. Cut cabbage quarters; remove and discard white stem. Chop remaining cabbage finely.
Melt butter in a pot over medium heat. Cook and stir cabbage in melted butter until softened slightly, 2 to 3 minutes. Pour vinegar over cabbage and stir to coat. Add cranberry juice and sugar to the pot. Season cabbage mixture with salt.
Reduce heat to low, place a cover on the pot, and cook, stirring occasionally, until the cabbage is completely tender, 60 to 75 minutes. Add more sugar towards the end if it is tart.

Nutrition Facts : Calories 119.9 calories, Carbohydrate 21 g, Cholesterol 10.2 mg, Fat 4.1 g, Fiber 3.2 g, Protein 2.2 g, SaturatedFat 2.5 g, Sodium 69 mg, Sugar 15 g

MEATBALL TRUFFLE BURGER

Meatball Truffle Burger image

Provided by Sandra Lee

Categories main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 14

Ingredients

4 small shallots
1 head garlic
2 sprigs fresh thyme
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 cup ricotta cheese
1 tablespoon truffle oil
8 tablespoons (1 stick) unsalted butter, softened
1/3 pound ground beef
1/3 pound ground pork
1/3 pound ground veal
4 slices pate
4 slices brioche bread, toasted
Alfalfa sprouts, for serving

Steps:

Preheat the oven to 425 degrees F.
Put the whole shallots onto a sheet of aluminum foil. Cut the pointed top off the garlic bulb and put it next to the shallots. Add the thyme sprigs, drizzle everything with the olive oil and season with salt and pepper. Fold up into a loose package and bake until soft, 35 to 40 minutes. Remove from the oven, open the package and set aside to cool.
Mix the ricotta with the truffle oil. Set aside.
Squeeze the shallots and garlic out of their skins and onto a board. Chop very finely and add to a bowl with the softened butter. Season with salt and pepper and mix well. Refrigerate the compound butter until you are ready to use it. You can also roll it up into a cylinder in plastic wrap and freeze it for up to 3 months.
Sprinkle the beef, pork and veal with salt and pepper. Mix well and form into 4 thick patties. Set aside.
When you are ready, melt 2 tablespoons of the compound butter in a medium nonstick skillet over medium heat and add the meatballs. Fry until they are cooked through, an internal temperature of 160 degrees F. Remove from the skillet, cover and keep warm.
Add the pate slices to the skillet and cook until lightly browned on both sides, about 20 seconds per side. Remove from the skillet and keep warm.
Build the burger: Butter a warm slice of brioche toast with some compound butter and put it onto a plate. Top with a meatball and a slice of pate. Spoon a big dollop of the truffled ricotta on top and garnish with the sprouts. Serve immediately.